Pack the cucumbers, standing upright, into a 1-quart mason jar. Tuck the chiles and garlic in all around. In a small saucepan, bring the water, vinegar, salt, and pickling spice to a boil. Slowly pour the hot liquid into the jar. Close the lid and refrigerate overnight.

Tips & Techniques

Make ahead: The pickles can be refrigerated in the tightly closed mason jar for up to 2 weeks.